Roasted Kabocha Squash Print
Wondering how to cook kabocha squash? Try this!
This healthy simple recipe for roasted kabocha squash is an ideal way to enjoy seasonal fall vegetable. Kabocha squash (pronounce kah-bow-cha) is sometimes called a Japanese pumpkin. It has a deep green skin and orange flesh similar to pumpkin and like other winter squash like butternut squash has a bit of sweetness in flavor.
For more facts on winter squash and kabocha squash nutrition check out this helpful article: Winter Squash
Makes 4 servings
What you need:
1 Medium kabocha squash (about 3 pounds)
3 tbsp olive oil
3 tbsp maple syrup
1 tbsp fresh ginger, peeled and finely grated
6 thyme sprigs (and more thyme leaves for garnish)
Salt to taste
How to make
- Peel, seed and cut kabocha squash 1-inch thick wedges and place in a bowl.
- Stir the remaining ingredients in a small bowl and drizzle on top of the squash and stir.
- Arrange squash on a greased rimmed baking sheet in a single layer. Roast at 450 F for 15 minutes. Flip the squash and then continue roasting for another 15 minutes until tender and golden.
- Toss the thyme sprigs and garnish with a few thyme leaves.
Nutrients per serving
40 g Carbohyrate
3.1 g Protein
11.4 g Fat
9.7 g Fibre
We hope you have enjoyed this recipe for roasted kabocha squash! Do you have a favourite way to cook or serve this fall vegetable? Let us know in the comments!
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